Back to Chocolate Peanut-Butter Sandwich Cookies
All Reviews for Chocolate Peanut-Butter Sandwich Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Chocolate Peanut-Butter Sandwich Cookies
Recipe Summary
prep: 15 mins
total: 1 hr
Yield: Makes 15
Ingredients
Ingredient Checklist
1 cup all-purpose flour, (spooned and leveled)
1/4 teaspoon baking soda
1/4 teaspoon salt
4 ounces semisweet chocolate, chopped
2 tablespoons heavy cream
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup creamy peanut butter
1/3 cup packed light-brown sugar
Cook's Notes
To store, refrigerate cookies up to 2 days.
Gallery
Chocolate Peanut-Butter Sandwich Cookies
Recipe Summary
prep: 15 mins
total: 1 hr
Yield: Makes 15
Gallery
Chocolate Peanut-Butter Sandwich Cookies
Chocolate Peanut-Butter Sandwich Cookies
Chocolate Peanut-Butter Sandwich Cookies
Recipe Summary
prep: 15 mins
total: 1 hr
Yield: Makes 15
Recipe Summary
prep: 15 mins
total: 1 hr
Yield: Makes 15
prep: 15 mins
total: 1 hr
prep:
15 mins
total:
1 hr
Yield: Makes 15
Makes 15
Ingredients
Ingredients
- 1 cup all-purpose flour, (spooned and leveled)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces semisweet chocolate, chopped
- 2 tablespoons heavy cream
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/3 cup creamy peanut butter
- 1/3 cup packed light-brown sugar
Directions
Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
Make filling: Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir frequently until almost melted. Remove from heat; stir until completely melted. Stir in cream; set aside to cool and thicken, about 30 minutes.
Meanwhile, using an electric mixer on high speed, beat butter, peanut butter, and sugar in a large bowl until light and fluffy. Reduce speed to low; add flour mixture, and mix just until blended (do not overmix).
Drop dough by heaping teaspoons onto 2 baking sheets, about 1 1/2 inches apart. With the bottom of a damp glass, lightly flatten each mound of dough into a 2-inch round. Bake until golden around edges, 12 to 14 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack to cool completely.
With a small offset spatula or table knife, spread bottom of half the cookies with 2 teaspoons filling each; sandwich with remaining cookies, pressing gently to spread filling to the edge. Let set for 15 minutes before serving.
Cook's Notes
To store, refrigerate cookies up to 2 days.
Cook’s Notes
To store, refrigerate cookies up to 2 days.
Reviews (13)
Add Rating & Review
10 Ratings
5 star values:
3
4 star values:
6
3 star values:
1
2 star values:
0
1 star values:
0
Load More Reviews
Reviews (13)
Add Rating & Review
10 Ratings
5 star values:
3
4 star values:
6
3 star values:
1
2 star values:
0
1 star values:
0
Add Rating & Review
10 Ratings
5 star values:
3
4 star values:
6
3 star values:
1
2 star values:
0
1 star values:
0
10 Ratings
5 star values:
3
4 star values:
6
3 star values:
1
2 star values:
0
1 star values:
0
10 Ratings
5 star values:
3
4 star values:
6
3 star values:
1
2 star values:
0
1 star values:
0
- 5 star values:
- 3
- 4 star values:
- 6
- 3 star values:
- 1
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
03/01/2012
I am a HUGE Martha cookie recipe fan. Everyone raves about my cookies, always a Martha recipe. These cookies are the worst cookies I have EVER made, they don't even come off the cookie sheet without crumbling apart, they are going directly into the trash. What a HUGE let down. Take it off the site! There are many many more GREAT Martha recipes to make, don't use this one!!!
Martha Stewart Member
Rating: Unrated
08/11/2011
Like the previous reviewer said, I baked my second batch for only 10 minutes after the first batch (that was cooked for about 13 minutes) came out too crumbly and dry. Still a little dry and crumbly but very tasty and perfect with a glass of milk!
Martha Stewart Member
Rating: Unrated
08/03/2011
Made this recipe and they are very yummy and rich. :) I baked them for only 10 min and they came out perfect.
Martha Stewart Member
Rating: Unrated
08/02/2011
Make sure that you don't mix the flour too much! I blended the flour into the batter until I couldn't see it anymore and my cookies crumbled at touch. I cooked everything exactly to the recipe and that is the only thing I can think of that may have gone wrong. The chocolate filling is great.
Will try again.
Martha Stewart Member
Rating: Unrated
05/27/2010
Instead of the chocolate spread I used nutella, and they came out delicious. And to keep the cookies from crumbling because they do come out very fragile I used a pastry bag (you can also use a ziploc and cut off the tip).
Also so the glass wouldn't stick I took a damp paper towel to wipe the bottom of the glass after flattening each cookie.
Martha Stewart Member
Rating: Unrated
05/26/2010
I think that I will add 1/4 cup flour and chill the dough for at least 30
minutes and then using a small cookie scoop and will expect even
shaped cookies that may be less fragile. More flour for sure.
Martha Stewart Member
Rating: Unrated
05/26/2010
Blomma, a stick of butter weighs 4 ounces.
Martha Stewart Member
Rating: Unrated
05/26/2010
Hi Sonia,
A stick of butter is 4 oz or 125 grams. Hope this helps.
Martha Stewart Member
Rating: Unrated
05/26/2010
Hi
I dont live in the states. Could someone be kind enough as to tell me how much a stick of unsalted butter weighs.
Thanks
Sonia
Martha Stewart Member
Rating: Unrated
12/17/2008
I recommend adding flour to the dough for making it more stiff. Also, maybe it was just me, but I would also recommend doing the chocolate closer to the time the cookies are actually done - I had to put the chocolate in the microwave to get it thin again for easy spreading.
Martha Stewart Member
Rating: Unrated
06/22/2008
My cookies turned out very fragile. I could not transfer them to the cooling rack. Bummer, because the crumbles I had tasted yummy.
Martha Stewart Member
Rating: Unrated
06/16/2008
I have much better luck dipping my glass in sugar and shaking off the excess to flatten cookies when I need to. If the cookies are too fragile, I would add a couple more Tblsp of flour. to the dough
Martha Stewart Member
Rating: Unrated
05/26/2008
I found these cookies to be very fragile and therefore difficult to spread the chocolate. I also had a hard time with the glass and so I used my finders to shape the cookies. Any suggestions?
Martha Stewart Member
Rating: Unrated
03/01/2012
I am a HUGE Martha cookie recipe fan. Everyone raves about my cookies, always a Martha recipe. These cookies are the worst cookies I have EVER made, they don't even come off the cookie sheet without crumbling apart, they are going directly into the trash. What a HUGE let down. Take it off the site! There are many many more GREAT Martha recipes to make, don't use this one!!!
Rating: Unrated
Rating: Unrated
08/11/2011
Like the previous reviewer said, I baked my second batch for only 10 minutes after the first batch (that was cooked for about 13 minutes) came out too crumbly and dry. Still a little dry and crumbly but very tasty and perfect with a glass of milk!
Rating: Unrated
08/03/2011
Made this recipe and they are very yummy and rich. :) I baked them for only 10 min and they came out perfect.
Rating: Unrated
08/02/2011
Make sure that you don't mix the flour too much! I blended the flour into the batter until I couldn't see it anymore and my cookies crumbled at touch. I cooked everything exactly to the recipe and that is the only thing I can think of that may have gone wrong. The chocolate filling is great.
Will try again.
Rating: Unrated
05/27/2010
Instead of the chocolate spread I used nutella, and they came out delicious. And to keep the cookies from crumbling because they do come out very fragile I used a pastry bag (you can also use a ziploc and cut off the tip).
Also so the glass wouldn't stick I took a damp paper towel to wipe the bottom of the glass after flattening each cookie.
Rating: Unrated
05/26/2010
I think that I will add 1/4 cup flour and chill the dough for at least 30
minutes and then using a small cookie scoop and will expect even
shaped cookies that may be less fragile. More flour for sure.
Blomma, a stick of butter weighs 4 ounces.
Hi Sonia,
A stick of butter is 4 oz or 125 grams. Hope this helps.
Hi
I dont live in the states. Could someone be kind enough as to tell me how much a stick of unsalted butter weighs.
Thanks
Sonia
Rating: Unrated
12/17/2008
I recommend adding flour to the dough for making it more stiff. Also, maybe it was just me, but I would also recommend doing the chocolate closer to the time the cookies are actually done - I had to put the chocolate in the microwave to get it thin again for easy spreading.
Rating: Unrated
06/22/2008
My cookies turned out very fragile. I could not transfer them to the cooling rack. Bummer, because the crumbles I had tasted yummy.
Rating: Unrated
06/16/2008
I have much better luck dipping my glass in sugar and shaking off the excess to flatten cookies when I need to. If the cookies are too fragile, I would add a couple more Tblsp of flour. to the dough
Rating: Unrated
05/26/2008
I found these cookies to be very fragile and therefore difficult to spread the chocolate. I also had a hard time with the glass and so I used my finders to shape the cookies. Any suggestions?
All Reviews for Chocolate Peanut-Butter Sandwich Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate Peanut-Butter Sandwich Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
